SPERLI Dill Sari

Dill for the pot: sow from May to July and harvest from June to October – in sun or partial shade, one portion for around 150 plants.

The story

Origins & history

Dill originally comes from Western Asia and the eastern Mediterranean and was already known in ancient Egypt. The Greeks and Romans valued it, and through monastery gardens it reached Central and Northern Europe. There it is now an indispensable part of the kitchen.

Uses

Dill belongs with cucumber salad, pickled gherkins, fish, potatoes and quark; in Scandinavia it seasons salmon and crayfish. Snip the fine tips fresh and do not cook them with the dish.

Meaning

In medieval folk belief, dill was thought to protect against witchcraft and evil spells; it was hung above doors or carried about. Today it stands rather for the northern summer – for garden parties and fresh cucumbers.

A thought for giving

Dill does not like being transplanted; it thrives best where it germinated. Some roots simply want to be allowed to stay.

At a glance

• Contents: 1 packet for approx. 150 plants
• Botanical name: Anethum graveolens
• Life cycle: annual
• Position: sunny, partial shade
• Suitable for containers: yes (pot)
• Sow indoors: all year round
• Sow outdoors: May–July
• Harvest: June–October
• Sowing depth: 0–0.5 cm
• Germination temperature: 10–20 °C
• Germination time: 14–21 days
• Plant spacing: 5 cm
• Row spacing: 25 cm
• Seed type: loose seed

How to sow

1. Sow directly in the pot from May to July; sowing on a windowsill is possible all year round.
2. Cover the seeds only very thinly with soil (0–0.5 cm).
3. Keep moist at 10–20 °C – germination takes 14–21 days.
4. Place in sun or partial shade and thin the seedlings to about 5 cm apart.

Delivery time: 1–2 weeks. Manufacturer: SPERLI GmbH. Seeds, not a plant – the image shows the original packet.

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